Description
These Healthy Greek Yogurt Pumpkin Muffins are soft, moist, naturally sweetened, and perfect for a wholesome breakfast or snack. Kid-friendly, freezer-friendly, and full of cozy fall flavors!
Ingredients
1 cup canned pumpkin puree
2/3 cup maple syrup or honey
1/4 cup 2% plain or vanilla Greek yogurt
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 2/3 cups whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt.
3. Beat in the vegetable oil, egg, and vanilla extract.
4. In a separate bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
6. Divide the thick batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Make mini muffins by reducing baking time to 12–14 minutes.
Use maple syrup instead of honey if serving to babies under 1 year old.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Healthy Greek Yogurt Pumpkin Muffins, Pumpkin Muffins Made With Greek Yogurt, Easy Healthy Pumpkin Muffins, Pumpkin Muffins For Baby